Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze

Introduction

Did you know that over 60% of Americans believe pumpkin is just a fall flavor, when in reality it can shine in so many baked delights? If you’ve ever wondered how to elevate your autumn baking, look no further! This Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze is the answer. Not only is it a comforting, delicious treat, but it’s also a perfect way to use pumpkin puree creatively. This delectable recipe combines the rich flavors of pumpkin and cinnamon roll swirls, topped with a luscious cream cheese glaze that adds an irresistible finish—perfect for fall breakfasts or as a cozy dessert.

Ingredients List

• 2 cups all-purpose flour
• 1 cup canned pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil or melted coconut oil
• 1/2 cup buttermilk (or substitute with milk mixed with vinegar)
• 3 large eggs
• 1 tablespoon pure vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup brown sugar (for the cinnamon swirl)
• 1 tablespoon ground cinnamon (for the cinnamon swirl)
• 8 oz cream cheese, softened (for glaze)
• 2 cups powdered sugar (for glaze)
• 2 tablespoons milk (for glaze)
• 1 teaspoon vanilla extract (for glaze)

Timing

Preparing this scrumptious Cinnamon Roll Pumpkin Bread takes about 20 minutes, with a baking time of 60 minutes, leading to a total of 80 minutes. This is about 20% less time compared to many traditional bread recipes! You’ll be enjoying a warm slice in no time.

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. You can line it with parchment paper for easier removal, too. This simple step ensures your bread will release easily after baking.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla extract until fully combined. The mixture should be smooth and slightly fluffy, leading to that perfect soft texture of the bread.

Step 3: Combine Dry Ingredients

In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk these dry ingredients together to ensure an even distribution of the baking agents and spices.

Step 4: Blend Together

Gradually add the dry ingredients to the wet mixture, stirring gently until there are no dry pockets of flour left. Be careful not to overmix; a few lumps are perfectly fine!

Step 5: Prepare the Swirl Mixture

In a small bowl, mix together the brown sugar and cinnamon for the swirl. This combination will create a delightful contrast in your pumpkin bread.

Step 6: Assemble the Bread

Pour half of the pumpkin batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Pour the remaining batter on top and finish with the remaining cinnamon-sugar mixture. Use a knife to swirl through the batter gently, creating that classic cinnamon roll look.

Step 7: Bake

Bake in the preheated oven for 55-60 minutes until a toothpick inserted in the center comes out clean. If the top is browning too quickly, you can loosely cover it with aluminum foil towards the end of baking.

Step 8: Make the Cream Cheese Glaze

While the bread cools, prepare the glaze. In a medium-sized bowl, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar, milk, and vanilla extract until you reach a silky consistency. Adjust with more milk for a thinner glaze, if desired.

Nutritional Information

• Servings: 12 slices
• Calories: 280 per slice
• Protein: 4g
• Carbohydrates: 40g
• Fat: 12g
• Sugar: 18g
• Fiber: 1g

Healthier Alternatives for the Recipe

• Substitute whole wheat flour for half of the all-purpose flour for added fiber.
• Use coconut or almond milk instead of buttermilk for a dairy-free option.
• Replace granulated sugar with coconut sugar or a sugar substitute for a lower glycemic index.
• For a vegan version, substitute eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).

Serving Suggestions

This Cinnamon Roll Pumpkin Bread pairs beautifully with various accompaniments, making it a versatile treat. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Consider pairing it with a hot cup of spiced chai or coffee—perfect for cozy fall mornings or afternoon tea! For an extravagant twist, serve slices french toast-style topped with fresh berries and a dusting of powdered sugar!

Common Mistakes to Avoid

• Overmixing the batter can lead to dense bread. Stir until just combined.
• Skipping the flour sifting step can result in a lumpy texture—fluff up your flour first!
• Not greasing the pan properly could lead to sticking. Always grease or line your pan.

Storing Tips for the Recipe

To keep your Cinnamon Roll Pumpkin Bread fresh, allow it to cool completely before wrapping it in plastic wrap or aluminum foil. Properly stored, it can last for up to 4 days at room temperature or 1 week in the fridge. For longer storage, consider freezing slices. Wrap them individually and store in an airtight container; they’ll remain delicious for up to 3 months!

Conclusion

This recipe for Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze is a cozy, delicious twist on traditional pumpkin bread. It’s simple to make, perfect for any fall occasion, and deliciously festive. Try it today, and don’t forget to leave your feedback in the comments or share your baking experiences! Subscribe for more delightful recipes!

FAQs

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder and other ingredients are also gluten-free to maintain the integrity of the recipe.

How can I store leftover cream cheese glaze?

Leftover cream cheese glaze can be stored in an airtight container in the refrigerator for up to one week. Just give it a good stir before using it again!

What can I use if I don’t have buttermilk?

Mix 1 tablespoon of vinegar or lemon juice with enough milk to make 1 cup. Let it sit for about 5 minutes before using. It will create a similar acidity to buttermilk!

Can I add nuts or chocolate chips to the bread?

Yes! Chopped walnuts, pecans, or chocolate chips can add delightful textures and flavors. Mix them in when combining the dry ingredients.

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